Source: dLife

Stir-fried pork and vegetables in a sweet sauce served over lettuce dressed with vinegar, basil, and cilantro.

Servings

2 tbsp sugar
2 tbsp cold water
2 tbsp fish sauce
1.5 tsp vegetable oil , divided
1 cooking spray
1.5 lb top loin pork roast , cut into 1 inch cubes
10.5 floz low sodium chicken broth
0.25 tsp black pepper
1 cinnamon sticks
2 cup fresh chopped green onion
6 cup romaine lettuce , shredded
0.25 cup rice vinegar
0.25 cup fresh basil , thinly sliced
0.25 cup fresh cilantro , minced

1 In small saucepan, over medium-low, cook sugar for 5 minutes, or until slightly browned. (Do not melt.)
2 Stir in water and fish sauce. Remove from heat.
3 Lightly coat large skillet with cooking spray. Add 1 teaspoon oil and heat over medium.
4 Spoon pork into pan and continue cooking until pork is browned, about 4 minutes.
5 Move pork from skillet to bowl and pour broth into same skillet.
6 Scrape bottom of skillet to release any pork bits. Return pork to skillet along with sugar syrup, pepper, and cinnamon stick. Bring to boil.
7 Cover skillet, lower heat, and simmer for 1-1/2 hours.
8 Remove pork from skillet, place in mixing bowl, set aside and keep warm.
9 In same skillet, add 1/2 teaspoon oil and heat over medium. Add onions and stir-fry 2 minutes. Combine with pork mixture; set aside.
10 In large bowl, combine lettuce, vinegar, basil and cilantro. Mix well.
11 Present lettuce and pork in separate bowls. When serving, arrange pork on top of bed of lettuce.